Dry fried meatballs(gan zha rou wan )

Dry fried meatballs

Introduction:

"Sometimes, you can only eat fried meatballs during the Spring Festival. At that time, you need meat tickets to buy the meat. So, grandma always mixed some dried steamed bread residue in the fried meatballs. The fried meatballs are fragrant and crispy. Before a meatball comes to your mouth, you swallow it all. My children don't eat meat, so they won't taste it. To say, now the season, unbearable heat, should not eat fried on fire, but that day, I just want to eat, immediately want to eat, a minute do not want to wait. There is no dry steamed bread residue, from the refrigerator out of a meal I do not know where the rest of the big cake, half dry and lukewarm, regardless of, cut chop add in, the achievement of this delicious. When the meatballs are shaped in the pot and the fragrance wafts out, my saliva, haha, let alone our good constitution, we never know that we will get angry if we eat something. We only know that we will get angry if we can't eat what we want to eat, haha, haha. "

Production steps:

Step 1: prepare the ingredients.

Step 2: add eggs, soy sauce and cooking wine into the meat stuffing, and mix well in one direction.

Step 3: cut ginger and scallion into small pieces, then chop them slightly.

Step 4: mix chopped ginger and scallion, add a little salt and chicken essence.

Step 5: cut the big cake into fine powder and slag.

Step 6: put the cut cake into the meat and mix well.

Step 7: wake up a little bit and let the mince and meat mix well.

Step 8: put the right amount of oil in the pot and heat it to about 50%, then add the meatballs. (it can be squeezed by hand or dug by spoon)

Step 9: deep fry the meatballs in medium low heat until they turn yellowish and take out.

Step 10: turn the oil in the pan to high heat, heat it fully, put the meatballs in the pan and fry them again.

Step 11: deep fry until the meatballs turn golden yellow. Cook thoroughly and remove.

Step 12: oil the fried meatballs, sprinkle with salt and pepper or eat them directly.

Materials required:

Pork stuffing: 400g

Scallion: right amount

Ginger: right amount

Eggs: right amount

Cake: right amount

Soy sauce: right amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1, meat choose three fat seven thin best. 2. If the steamed bread is dry, it is better to peel it and rub it into fine residue. 3. When frying for the first time, keep the oil temperature low, medium and small fire, fry slowly, so as not to cause the phenomenon of paste meat. 4. Don't put too much salt. If it's light, it can be served with pepper and salt.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Gan Zha Rou Wan